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Blog Site Discontinued June 23, 2017

Welcome. This blog site, healthy eating and food safety, has been discontinued as of June 23, 2017. I look forward to your comments and feedback regarding use of this tool to disseminate educational information.

Tuesday, March 22, 2016

Healthy Eating Can Be Affordable

Healthy Eating Can Be Affordable

Whole grains, vegetables, fruits, fish, low-fat milk.
These foods are basic to good health, yet most children and their families
don’t eat enough of them.

One reason for this is because people often believe
healthy foods aren’t affordable. Recent information from the U.S. Department of
Agriculture, Economic Research Service indicates that when we compare the
average portion sizes of healthy foods to foods high in solid fat, added sugars
or salt, healthy foods are often less expensive. For example, a medium apple
costs less than a standard-size candy bar.”

Choose foods that give the greatest bang for your buck
and calories. Carrots, cabbage, frozen veggies, and fruits in season are great
examples of low-cost vegetables and fruits that are also low in calories. The
challenge is in knowing when foods that are low in calories but packed with
nutrients are a good buy and how to make the most of limited food dollars.

Here are some suggestion you can use to stretch your food
dollars related to fruits and vegetables while enjoying a healthy diet.

–Frozen and canned vegetables and fruits may be less
expensive than fresh, especially when the fresh varieties are not in season.
Choose frozen vegetables without sauces, and fruits canned in juice to reduce
fat and sugar.

–Buy only the foods that your family will eat before they
spoil. Throwing away food is equivalent to throwing away money. This advice is
especially important when purchasing perishable foods such as fresh fruits and
vegetables.

–Consider buying fruits and vegetables that are less than
perfect. A growing number of grocers sell imperfect produce such as ripe
bananas, oddly shaped potatoes or yellowish cauliflower for a price lower than
their more attractive counterparts.

--Keep fruits and vegetables where they can be easily
seen. For example, put fruit in bowls on tables or countertops so they are more
visible and more likely to be eaten. Cut up vegetables like carrots, cucumbers
and green peppers when you bring them home so they are readily available as
snacks and can be used in recipes when time is tight.

–Grow some of your own vegetables. Even a few tomato
plants in containers on a porch can yield a bounty of tomatoes in the summer.

Source: Gayle Coleman, nutrition education program
specialist with the University of Wisconsin-Extension

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